| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers, Low cal, Vegetables | 8 | Servings | |
INGREDIENTS
| 8 | oz | Whole fresh mushrooms, 3 cups |
| 1/4 | c | Lemon juice |
| 2 | T | Olive oil or vegetable oil |
| 1 | T | Sugar |
| 1/4 | t | Salt |
| 1/4 | t | Crushed tarragon or oregano |
| 1/4 | t | Pepper |
| Garlic clove, minced | ||
| 2 | Small zucchini and/or summer | |
| Squash, bias sliced into | ||
| 1/2" thick slices, 2 cups | ||
| Small sweet red pepper, cut | ||
| Into square pieces, 1/2 cup |
INSTRUCTIONS
Place mushrooms, zucchini or summer squash and red pepper in plastic bag set in deep bowl. For marinade, in small mixing bowl stir together lemon juice, oil, sugar, salt, tarragon or oregano, pepper, and garlic. Mix well. Pour marinade over veggies in bag. Seal bag. Marinate vegetables in fridge for 8 hrs or overnight, turning bag occasionally. To serve, pour veggies and marinade into serving dish. Serve with toothpicks. Makes 8 (2/3 cup) servings. Per serving: 23 calories, 1 g protein, 3 g carbohydrates, 1 g fat, 0 mg cholesterol, 19 mg sodium, 188 mg potassium. Posted to MM-Recipes Digest V4 #329 by BobbieB1 <BobbieB1@aol.com> on Dec 18, 1997
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